Method for forming an annular food ring

ABSTRACT

Process for simultaneously extruding a raw annular dough ring and an annular filling therewith by partially forming the dough in an annular shape, partially filling the dough with a predetermined quantity of filling, discontinuing introduction of the filling while continuously forming the annular dough shape.

United States Patent 1 Kaufman, Jr. et al.

[ METHOD FOR FORMING AN ANNULAR FOOD RING [75] Inventors: Harold B.Kaufman, Jr., New York;

Howard Roth, Bronx; John P. McCarthy, College Point, L.I., all of [73]Assignee: DCA Food Industries Inc., New

York, NY.

[22] Filed: Oct. 1], 1973 [2|] Appl. No: 405,468

Related US. Application Data [62] Division of Ser, No. 239,078, March29, 1972, Pat.

NO 3,807,9l9.

[52] US. Cl 426/283; 426/549 [5|] Int. Cl. AZID 13/00 [58] Field ofSearch 426/283, 344

[56] References Cited UNITED STATES PATENTS 3,452,687 7/[969 Kaneko etal a o a 426/283 X Primary E.raminerRa vmond N. Jones Attorney, Agent,or Firm-Amster & Rothstein 57 ABSTRACT 9 Claims, I 1 Drawing Figures US.Patent Nov. 4, 1975 Sheet 1 of4 3,917,863

US. Patent Nov. 4, 1975 Sheet 3 of4 3,917,863

FIG. 7.

US. Patent Nov. 4, 1975 Sheet 4 of4 3,917,863

METHOD FOR FORMING AN ANNULAR FOOD RING This is a division ofapplicationScr. No. 239.078 filed Mar. 29, 1972 now, U.S. Pat. No. 3,807,919 whichissued Apr. 30, 1974.

IMPROVED EXTRUDER AND PROGRAMMED CONTROL The present invention relatesgenerally to a machine for the manufacture of an extruded food productof two different foodstuffs, and in particular to an extruder forsimultaneously extruding a dough ring having an annular filling usefulin the filling of doughnut-shaped products with jelly, creme or otherfood compositions.

In a typical machine for manufacturing a dough ring or annulus, there isa dough-extruding mechanism which includes a stationary nozzle bodyterminating in a nozzle opening and defining a chamber adapted to beconnected in communication with a dough source. A cutter sleeve ismounted on the nozzle body and is movable relative thereto', and acutter disc arranged coaxial with the cutter sleeve is mounted on thenozzle body for movement relative to both nozzle body and the cuttersleeve. The cutter disc is normally spaced from and below the nozzleopening to define a radially outwardly opening dough-extrusion orifice,with the cutter sleeve being normally disposed to close thedough-extrusion orifice. The movement of the cutter disc and the cuttersleeve relative to the nozzle body is effective to selectively open thedough-extrusion orifice for extruding a predetermined quantity of doughinto a ring or annulus; and as the cutter sleeve moves to close off thedoughextrusion orifice, the ring or annulus is completed and cut andthen may be the further processed, as by being baked or fried.

Although methods and apparatus have been suggested for enclosingfillings in an annular configuration within a dough ring or annulus,such methods and apparatus do not meet the multiple requirements forcommercially acceptable extruders. ln accomplishing filling simultaneouswith extrusion of the raw product from the cutter, it would be highlydesirable to achieve such simultaneous functions with but minimalmodification of existing doughnut-manufacturing equipment. Further, theresulting apparatus should be of a construction which is readilyassembled and dismantled and is easily cleaned and maintained inaccordance with recognized sanitary codes. Further, it should besufficiently flexible to handle a wide variety of product fillings, toprovide controlled filling rates per unit product, to attain variousorientations of the filling relative to the dough ring and to facilitateease of automatic continuous operation, yet exhibit the requisiteproduction flexibility and achieve the overall objectives ofdependability, safety, simplicity of design and economy of construction.

Broadly, it is an object of the present invention to provide a machinefor the manufacture of an extruded food product of two differentfoodstuffs which realizes one or more of the aforesaid objectives.Specifically, it is within the contemplation of the present invention toprovide an extruder for simultaneously extruding a dough ring having anannular filling in which both the weight and shape of the dough ring andfilling and their relative locations to each other can be programmed andreadily controlled such that a wide variety of 2 doughnuts and liketorroidal products can be manufac tured with such equipment.

It is a further object of the present invention to pro vide an extruderwhich simultaneously extrudes a dough product having a filling which canbe constructed with minimal modification of existing doughnut equipmentand satisfies the practical requirements for such equipment includingease of assembly and disasscmbly, facility for cleaning and maintainancein accordance with sanitary codes, dependability, safety, simplicity indesign and economy of construction.

In accordance with an illustrative embodiment demonstrating objects andfeatures of the present invention, there is provided a machine for themanufacture of an extruded food product of two different foodstuffs,such as a dough ring containing a filling of jam, jelly, creme or thelike. The machine includes a first pressur ized tank adapted to receivea supply of the first foodstuff and a second pressurized tank adapted toreceive a supply of the second foodstuff. First extruding mechanisms areprovided including a nozzle body having a first chamber in communicationwith the first tank and a cutter mechanism having a cutter sleeve and acutter disc movably mounted on the nozzle body relative to each otherand coacting with each other and the nozzle body to define a radiallyoutwardly opening first extrusion orifice. The cutter sleeve and thecutter disc normally close the first extrusion orifice and progressivelyopen the same in response to their relative movement. Second extrudingmechanisms having outer and inner concentric shell members coact todefine a second chamber within the first chamber. The second chamber isin communication with the second tank. Means mount the shell members forrelative movement, with the shell members coacting with each other whenopened to define a radially outwardly opening second extrusion orificegenerally confronting the first extrusion orifice. The shell membersnormally close the second extrusion orifice and progressively open thesame in response to their relative movement. A programmed controller isprovided for selectively actuating the first and second extrudingmechanisms. By appropriately programming such controller, the severalparameters of interest may be selected by the machine operator to makeproducts of different relative shapes and geometries.

The above brief description, as well as further objects, features andadvantages of the present invention will be more fully appreciated byreference to the following detailed description of a presentlypreferred, but nonetheless illustrative embodiment in accordance withthe invention, when taken in conjunction with the accompanying drawings,wherein:

FIG. 1 is an elevational view, with parts in section, of an extruderconstructed in accordance with the present invention for simultaneouslyextruding a dough ring having an annular filling, the extruder beingshown in the closed or normal position thereof;

P16. 2 is a sectional view taken substantially along the line 22 of FIG.1 and looking in the direction of the arrows,

FIG. 3 is an elevational view, on a reduced scale, showing the exteriorof the extruder including its conventional cutter-actuating mechanism;

FIG. 4 is a fragmentary section similar to P10. 1 showing the extrudcrat the start of an extrusion cycle at the beginning of the formation ofan elemental dough ring and prior to the commencement of fillingthereof, with the cutter sleeve having progressed upwardly from itsnormal position closing the doughextrusion orifice;

FIG. 5 is a fragmentary sectional view similar to FIG. 4 but with theextrusion having progressed to the point where the cutter sleeve hasmoved upwardly to fully open the dough-extrusion orifice and the innershell member with cutter disc has moved downwardly to initiate extrusionof the filling into the forming dough ring;

FIG. 6 is a fragmentary sectional view similar to FIG. 5, with theextrusion having progressed to the point where the filling has beencompleted and the cutter sleeve having commenced its downward stroke tosubstantially complete the doughnut ring;

FIG. 7 is a diagramatic and schematic view of the overall extrudingmachine and its programmed control ler;

FIG. 8 is a timing diagram for the dough and filling extrusion phases ofa typical cutting or operating cycle intended to produce a substantiallyconcentric filling within the dough ring, as illustrated in the typicalcrosssection to the right of the figure;

FIG. 9 is a view similar to FIG. 8 but showing a timing diagram forproducing a doughnut having an eccentric or inwardly displaced filling,as shown at the right in the figure;

FIG. 10 is a view similar to FIG. 8 but showing a timing diagram forproducing a doughnut having a teardrop filling, as shown in the typicalcross-section at the right; and,

FIG. 11 is a view similar to FIG. 8, but showing a timing diagram toproduce a doughnut having a partially exposed filling, as shown in thetypical cross-section at the right of the figure.

Referring now to the drawings, there is shown in FIGS. 1 through 6, anextruder for extruding a dough ring R having an annular filling Fembodying features of the present invention. The extruder 20 includes acylindrical elongated nozzle body or head 22 supported in a stationaryposition in any convenient fashion, as on the frame or chassis of themachine. At its upper end, the nozzle body 22 is formed with anoutwardly directed mounting flange 220 which carries a nozzle-mountingcoupling 24 which is internally threaded at 26 for attaching theextruder 20 to the outlet end of a pressurized dough-supplying tank 28(see FIG. 7). At its lower end, nozzle body 22 terminates in a nozzleopening 22b; and contiguous to such nozzle opening, there is provided anundercut 22c which facilitates the mounting and positioning of thefillingextruding mechanisms, to be subsequently described.

The nozzle body 22 defines an elongated doughreceiving chamber 30 andextending within the chamber 30 (which is filled with dough D frompressurized tank 28) there is provided a pneumatically-actuated cutterdisc assembly which includes an axially extending cutter stem 32 whichsupports a cutter disc 34 at its lower end. Cutter disc 34 is attachedto the stem 32 by the usual fastening nut 36 and is dimensioned to coactwith a cutter sleeve 38 which is mounted on the nozzle body 22 formovement relative to both the nozzle body 22 and cutter disc 34. Thecutter stem 32 is mounted within nozzle body 22 on a pneumatic actuatingmechanism, generally designated 40, which includes an air cylinder 42having a pistion chamber 44 which is closed at its upper end by aremovable threaded air cylinder seal or plug 46. The air cylinder 42 isremovably mounted within the upper end of the nozzle body 22 by therespective connecting and coupling members 48, 50 having threadednipples 48a, 50a engaging mounting flanges (i.e., flange 42a) which alsoare used to introduce air to the upper and lower ports 52, 54 of thepiston chamber 44, as is generally understood. Air is introduced throughair line or pipe 56 and the connecting or coupling member 48 to theupper port 52; and in similar fashion air is introduced through air lineor pipe 58 and the connecting and coupling member 50 to lower port 54.Within the piston chamber 44 there is mounted the usual piston 60 havinga sealing ring 60a which is displaced through the requisite stroke bythe selective introduction of air into the upper and lower ports 52, 54.Depending from piston 60 is a piston rod 62 which via piston rodconnector 64 and appropriate threaded couplings (not shown) supportsdepending cutter stem 32 and cutter disc 34. By the controlled andselective introduction of air into the pneumatic actuating mechanism 40,cutter disc 34 and the mechanisms associated therewith may be movedthrough a down ward disc stroke (i.e., by introducing air into upperport 52 and connecting lower port 54 to atmosphere); and similarly,cutter disc 34 may be moved through an upward disc stroke (i.e., byadmitting air to lower port 54 and connecting upper port 52 toatmosphere). In the normal or starting position for an extrusion orcutting cycle, air is admitted to lower port 54, to maintain the cutterdisc 34 in its uppermost position as illustrated in FIG. I.

The reciprocating cutter sleeve 38 is moved through an upward cutterstroke (compare FIGS. 1 and 4) and a downward cutter stroke (compareFIGS. 6 and I) by conventional cutter-actuating mechanisms 66, seen bestin FIGS. 3 and 7. The cutter-actuating mechanisms 66 include acircumferentially-grooved follower collar 68 mounted on the upper end ofcutter sleeve 38 and connected via a double-arm lever 70 centrallypivoted at 72 to a double-acting piston and cylinder 74. The arm 70a oflever 70 which extends toward follower 68 is bifurcated and carriesdiametrically opposed follower rollers 75 engaged within follower collar68. The other arm 70b of lever 70 is connected at pivot 78 to the pistonrod 74c which projects from piston head 74b within the cylinder 74a ofthe pneumatic actuating means 74. When air is introduced into the lowerend of cylinder 74a, piston 74b is driven upwardly and the cutter sleeveis in the starting position illustrated in FIG. 1. [n this normal orstarting position, sleeve 38 closes the dough-extrusion orifice DOdefined between cutter disc 34 and the nozzle opening 22b. When thelower end of cylinder 74 is ported to atmosphere and air is introducedinto the upper end of cylinder 74a, piston 74b is driven downwardly tomove cutter sleeve 38 through its upward stroke to progressively exposethe doughextrusion orifice DO, as may be seen by comparing FIGS. 1 and4. When the cutter sleeve 38 again moves through its downward stroke, asmay be appreciated by progressively comparing FIGS. 6 and I, theextruded dough ring R which has been progressively formed as shown inFIGS. 4, 5 and 6, is completed and falls from the lower end of extruder20, as shown in FIG. 1.

Disposed within the nozzle body 22 is an internal filling-extrudingmechanism, generally designated by the reference numeral 76, whichincludes a stationary outer shell member 78 and a movable inner shellmember 80. The shell members 78, 80 cooperate to define a verticallyextending, elongated annular filling-receiving chamber 81 which receivesthe filling F. The outer and inner shell members 78, 80 terminaterespectively at their lower end in upper and lower radially andoutwardly extending orifice-defining flanges 78a, 800 which are disposedone above the other and are arranged to normally abut and close thefilling-extrusion orifice FO which they define, as shown in FIGS. 1 and4. In response to the downward movement of inner shell member 80 and itsorifice-defining flange 800, the filling-extrusion orifice F0 is openedand the filling F is extruded therefrom, as may be appreciated bycomparing FIGS. 4 and 5. As the movable orifice-defining flange 80amoves downwardly relative to stationary orifice-defining flange 78a, thevertical extent of the filling-extrusion orifice FO progressivelyincreases, with the maximum opening being determined by the extent ofthe downward stroke of the cutter disc 34 with which movable inner shellmember 80 moves by virtue of the connection to the piston rod connector64.

Turning now to the specific construction of the internalfilling-extruding mechanism 76, it is seen that the outer shell member78 is formed with a filling-inlet port formed by a radially andoutwardly extending internal threaded flange 7812 which is seatedagainst the inner wall of nozzle body 22. Flange 78b is mounted by theconnecting and coupling member 82 which has a threaded nipple 82aextending through the nozzle wall and engaged with an appropriateinternal thread on the port-defining flange 78b. Connecting member 82also couples feed line 84 to the filling-receiving chamber 81, whichfeed line in turn is connected via manually operated hand-control valve86 and manifold 88 to a pressurized filling-supply tank 90 (see FIG. 7).

Projecting radially outwardly from the outer shell member 78 are aplurality of spacers 92 which are fixed to shell member 78 and seatedwithin undercut 22c at the lower end of nozzle body 22. The spacers 92,which are three in number (see FIG. 2) stabilize and support the outershell member 78. Additionally, outer shell member 78 is formed with anintegral inwardly extending top flange 78c which cooperates with theinner shell member 80 to close the top of the chamber 81. The top flange780 is provided with a central opening 78d sized to receive the movableinner shell member 80 which has a body section 80b of a greater verticalextent than outer shell member 78 and is suspended from the piston rodconnector or head 64 by its reduced and relieved away neck section 80cand an appropriate threaded coupling. The inner shell member 80 may beprovided with outwardly extending positioners or spacers 94 (see FIG. 2)which ride along the inner wall of outer shell member 78 incident tomovement of inner shell member 80 relative to outer shell member 78. Bythe described construction, it will be appreciated that the componentsof the extruder can be readily assembled and dismantled. For example,since nozzle body 22 is of uniform circular section, it can be readilyinserted through the nozzle flange 24. Thereupon, outer shell member 78may be assembled over inner shell member 80 and this sub-assembly can beattached to the piston rod connector 64, as by the threaded coupling.Thereupon the pneumatic actuating mechanism 40, the sub-assembly of theinternal filling-extruding mechanism 76, the cutter stem 32 and cutterdisc 34 may be assembled within the nozzle body with the various fixedcomponents being secured in place by the connecting and coupling members48, S0, 82.

Preliminary to describing the remainder of the machine including theprogrammed controller shown in FIG. 7, it will be helpful to review theoperation of the dough-extruding and filling-extruding mechanisms. Atthe start of a typical cutting or operating cycle, the dough chamber 30within nozzle body 22 is filled with dough D under pressure, with suchdough filling the inner and outer annular spaces between nozzle body 22and stem 32, both at the inside and outside of the internal annularfilling-extruding mechanism 76. Also, the filling-extruding mechanism 76has its annular chamber 81 appropriately loaded with filling F likewiseunder pressure. The dough-extruding orifice D0 is closed due to therelative position of cutter disc 34 and cutter sleeve 38, with thecutter disc 34 being at the upper extremity of its stroke and the cuttersleeve 38 being at the lower extremity of its cutting stroke (see FIG.I). With cutter disc 34 at the upper end of its stroke, the movableinner shell member is likewise in its uppermost position closing thefilling-extrusion orifice FO which confronts and is coextensive with thedoughextrusion orifice DO.

In response to operation of the cutter-actuating mechanism 66, thecutter sleeve 38 moves through its upward stroke, as indicated by thedirectional arrow in FIG. 4, whereupon the dough D under pressure withinchamber 30 begins to extrude radially outwardly through the orifice DOand to form the elemental shape of the dough ring R. Then, when cutterstem 32 is moved downwardly to move cutter disc 34 and the inner shellmember 80 through the downward stroke in response to the appropriateporting of the pneumatic actuating mechanism 40, the filling orifice FOopens, as may be appreciated by progressively inspecting FIGS. 4 and 5,and the filling F is extruded into the elemental dough ring underformation. In a sense, the internal filling-extruding mechanism 76provides a clam-shell action as it progressively opens its radiallyextending filling orifice which extends substantially in a transversemedial plane in relation to the dough ring under formation. When therequisite amount of filling F is extruded into the elemental dough ring,the filling orifice F0 is closed by moving the inner shell member 80with cutter disc 34 upwardly, as may be appreciated by comparing FIGS. 5and 6. The upward movement of cutter disc 34 contributes toward theshaping and formation of the elemental dough ring at its under side.Upon closing of the filling orifice F0 and upon movement of the cuttersleeve 38 through its downward stroke, as indicated by the directionalarrow in FIG. 6, the dough ring is completed with its internal fillingF. The dough ring R then drops from the closed cutter disc and sleeve38, as is generally understood. In general, it will be appreciated thatby the appropriate timing of the opening and closing of thedough-extruding orifice DO and the fillingextruding orifice F0 andcontrolling their respective durations, it is possible to control thevolume of the dough ring, the volume of the filling, the disposition ofthe filling relative to the dough ring and the overall shape of theproductv Referring now specifically to FIG. 7, there is shown indiagrammetic and schematic form the overall extruding machine and itsprogram control including the novel extruder 20, the respectivepressurized tanks 28, for the two different foodstuffs and the cutteractuating mechanism 66, all as previously described. The pneumaticsystem for the machine includes a main air supply line 96 fed from anyconvenient source which is connected over pressure control valve 98 andbranch line 100 to pressurized tank 90, over pressure control valve 102and branch line 104 to pressurized tank 28 and over pressure controlvalve 106 and branch line 108 to solenoid controlled three way valve SVIfor the double acting piston and cyliner 74 of the cutter actuatingmechanism 66. Branch line 108 is also connected to solenoid controlledthree way valve SV2 for the double acting piston and cylinder 40 withinthe nozzle body 22 which is controlled over air lines 56, 58 (see FIG.I). The valve and pneumatic control positions in FIG. 7 correspond tothe showing in FIG. 1. Accordingly, solenoid controlled three way valveSVl is positioned to introduce air via branch line 110 to the lower endof cylinder 74a to maintain the cutter sleeve 34 in its downwardposition (see FIG. I) and solenoid controlled three way valve SV2 ispositioned to connect branch line 108 over line 58 to the lower port 54of pneumatic control 40 to maintain the cutter disc 34 in its uppermostposition in which the filling-extrusion orifice F is closed,

Turning now to the associated electrical control, terminals I14, 116 areconnected to an appropriate source of alternating current, such as anavailable l volt AC power supply. In turn, terminals 114, 116 areconnected to lines 118, 120, with main control switch SWI being providedin line 118. In a typical installation. the extrusion cycle is initiatedwhen switch SW1 is closed by the provision of a fryer-controlled switchFS illustrated as a double pole single throw switch. In a typicalcommercial installation, fryer control switch FS is closed by a cam 120on a drive shaft 122 of the fryer which signals the extruder (ormultiple extruders in tandem) to provide one or more extrusions to theflight of the fryer conveyor disposed thercbeneath.

For clarity of description, the operation of the electrical control willbe separated into the cycle for actuating the cutter sleeve 38 and thecycle for operating the cutter disc 34 and internal filling extrusionmechanism 76. However, the sequence of opening and the dwell times forboth the cutter sleeve 38 and the cutter disc 34 and inner shell member80 may be adjusted independently in accordance with the illustrativeexamples which will be described in conjunction with FIGS. 8 through 11and variants thereof as will be generally understood by those skilled inthe art. Connected over one pole of fryer switch FS is relay Rl whichupon being energized, closes normally open contact RIB to operatesolenoid controlled three way valve SVl which ports the pneumaticcontrol 74 of the cutter-actuating mechanism 74 to move the same throughits upward stroke from the FIG. 1 position to the FIG. 4 position. Also,relay contact RIA closes in response to energization of relay R1, andover normally closed contact R3A, completes a holding circuit for relayR1 notwithstanding the opening of fryer switch FS; and this holdingcircuit is disrupted by opening of normally closed contact R3Aassociated with relay R3. Simultaneously. with the energization of relayRl over one pole of fryer switch FS, a second relay R2 is energizedwhich, over contact RZA starts timer TI which is set to establish thedesired dough-extrusion interval. When timer Tl times out, as adjustedfor the particular product specification, it provides a pulse signalwhich energizes relay R3 connected across lines 118, 120 over timer T]which opens normally closed relay contact R3A which is in series withholding contact RIA for relay R1. Thus, when timer Tl times out, relayR1 is deenergized to return solenoid controlled three way valve SVl tothe II- lustrated position whereupon cutter sleeve 38 is moved throughits downward stroke from the FIG. 4 position to the FIG. 1 position toend the dough extrusion interval of the particular cycle. Upon openingof holding contact RlA and contact RIB, which connects solenoidcontrolled three way valve SVI across lines 118, 120, the cutter sleeve38 is again closed as a result of the corresponding operation of thesolenoid controlled three way valve SVI.

Now considering the filling extrusion cycle, it will be appreciated thatupon closing of fryer switch FS, relay R4 is energized. Relay R4 isconnected across lines 118, 120 over the upper pole of fryer switch FS.Relay R4 closes normally open contact R4A to start the timer T2 whichdetermines the interval during which the filling-extrusion mechanism 76remains closed or in its dwell position. When timer T2 times out, itprovides a pulse signal which momentarily energizes relays R5 and R6which are connected across lines 118, 120 over timer T2. Uponenergization of relay R5, a holding circuit for the relay is completedover normally open contact RSA and normally closed contact R7A. Also inresponse to energization of relay R5, contact RSB, which is normallyopen and is connected in series with the solenoid controlled three wayvalve SV2 across lines 118, 120, is closed to actuate the solenoidcontrolled valve SV2. As previously described, this lowers the innershell member 80 to open the filling-extrusion orifice F0 and also lowersthe cutter disc 34. In response to energization of relay R6, whichoccurs at the same time as energization of relay R5, timer T3 is startedby closing of normally open relay contact R6A. Timer T3 is set toprovide the requisite duration for the filling interval; and when timerT3 times out, it provides a pulse signal which momentarily energizesrelay R7. Relay R7 has normally closed contact R7A in the holdingcircuit for relay RS. Thus, in response to opening of contact R7A, andnotwithstanding the fact that contact RSA was previously closed inresponse to energization of relay R5, relay R5 is opened. This, in turn,opens contact RSB and deene rgizes solenoid controlled three way valveSV2 to raise the inner shell member 80 to close the filling-extrusionorifice F0 and also to raise cutter disc 34.

From the foregoing it will be appreciated that the essential operatingparameters for the present extruder may be controlled as follows. First,the rate of production is established by the frequency of the cuttingand filling cycles. namely the time intervals between the closing offryer switch FS. This is determined in the first instance by fryercapacity (i.e., rate of travel of the conveyor flights of the fryerbeneath the one or more extruders). Second, the product extrusion may bevaried in accordance with the following parameters: (a) shape of boththe inner and outer components; (b) quantity of material in eithercomponent; (c) relative position (i.e., concentric off-axis or partiallyexposed) of the inner and outer components; and (d) cross-sectionalconfiguration of the individual components and of the overall product.The several product parameters are affected interrelatedly by thefollowing process parameters which may be independently adjusted by theoperator: (a) opening mode of the cutter sleeve and/or inner shellmember; (b) dwell time of the cutter sleeve and/or inner shell member;(c) closing mode of the cutter sleeve and/or inner shell member; (d)stroke length of the cutter sleeve and/or inner shell member; (e) rela-9 tive opening times for the cutter sleeve and inner shell member; and(f) overlap of the cutter sleeve. Further variations may be achieved byvarying extrusion pressure applied to either the inner or outercomponents of foodstuffs and of course by varying the extrusioncharacteristics of such components or foodstuffs.

In FIGS. 8 to II inclusive there are illustrated timing diagrams for thedough and filling-extrusion phases of typical operating cycles intendedto produce the corrc sponding geometries and orientations shown at theright of each such timing diagram. Referring first to FIG. 8, thecutting cycle starts when fryer switch FS and relays R1, R2 and R4close. The dough-extrusion interval or phase continues for the timeinterval T] and is terminated upon energizing of relay R3. Thefillingextrusion starts at a delayed time determined by the setting oftimer T2 and is brought about by energizing relay R5. The actualfilling-extrusion interval is determined by the setting of timer T3 andis initiated by energization of relay R6 and is subsequently terminatedin response to cnergization of relay R7 when timer T3 times out. In theFIG. 8 timing diagram, it is seen that the filling-extrusion interval issubstantially equally spaced relative to the commencement of theextrusion interval or phase and the termination thereof. Accordingly,the corresponding geometry results for the doughnut type productillustrated at the right.

In the illustrative timing diagram of FIG 9. it will be appreciated thatthe setting of timer T2 is somewhat shortened such that the fillingextrusion interval commences at a time earlier in the operating cyclethan for the condition illustrated in FIG. 8. Since the remainingparameters are the same. the overall shape of both the dough and thefilling are the same as in the FIG. 8 illustration, but the filling isoffset inwardly as compared to FIG. 8.

In the FIG. 10 illustration, the setting of timer T3 and the closing ofthree way valve 8V2 are such that the resulting filling extrusion is oftear-shaped cross-section and of diminishing extent from the innercircumference of the extrusion toward the outer circumference thereof.

Finally, in the FIG. 11 illustration. the setting of time T2 and timerT3 is such that the filling orifice opens prior to the dough-extrusionorifice such that the filling is formed at the inner circumference ofthe resulting product.

From the foregoing illustrative timing diagrams, it will be appreciatedthat innumerable relative shapes and orientations of the dough and thefilling may be achieved by the simple expedient of setting the controlsand that a corresponding wide variety of products may be formed by thepresent machine.

A latitude of modification, change and substitution is intended in theforegoing disclosure and in some instances some features of theinvention will be used without a corresponding use of other features.Accordingly. it is appropriate that the claims be construed broadly andin a manner consistent with the scope and spirit of the inventionherein.

What I claim is:

l. A method for forming an annular food ring having an internal fillingcomprising the steps of partially forming the elemental annular shape ofsaid annular food ring which partially formed elemental shape issubstantially symmetrical in relation to a medial plane thereof,radially and outwardly introducing a predeter mined quantity of fillinginto said partially formed an nular shape which quantity of filling issubstantially symmetrical in relation to the partially formed annularshape and the medial plane thereof while continuously forming saidannular food ring and after introducing said predetermined quantity ofsaid filling into said e|emental annular shape discontinuing theintroduction of said filling and continuously completing forming saidfood ring.

2. The method according to claim I. wherein the forming of said annularfood ring is by extrusion.

3. The method according to claim 2, wherein the introduction of saidfilling is by extrusion.

4. The method according to claim 3, wherein said food ring is of dough.

5. A method for forming an annular food ring having an annular fillingtherein comprising the steps of providing an annular and outwardlydirectable filling source oriented in relation to a predetermined medialplane, providing an annular and outwardly directablc food source aboveand below said filling source and said medial plane, extruding food fromsaid food source outwardly and symmetrically of said medial plane topartially form the elemental annular shape of said an nular food ring,extruding filling from said filling source outwardly and symmetricallyof said medial plane to introduce a predetermined quantity of saidfilling into said partially formed annular shape which quantity offilling is substantially symmetrical in relation to the partially formedannular shape while continuously forming said annular food ring. andinterrupting the extrusion of said filling from said filling sourceafter introducing said predetermined quantity of said filling into saidelemental annular shape while continuing the extrusion of said food fromsaid food source to complete the formation to said food ring.

6. A method for forming an annular food ring having an internal fillingcomprising the steps of partially forming the elemental annular shape ofsaid annular food ring which partially formed elemental shape issubstantially symmetrical in relation to a medial plane thereof,introducing a predetermined quantity of filling into said partiallyformed annular shape which quantity of filling is substantiallysymmetrical in relation to the partially formed annular shape and themedial plane thereof while continuously forming said annular food ringand after introducing said predetermined quantity of said filling intosaid elemental annular shape discontinuing the introduction of saidfilling and continuously completing said food ring 7. A method forforming an annular food ring having an annular filling thereincomprising the steps of pro viding an annular filling source oriented inrelation to a predetermined medial plane. providing an annular foodsource above and below said filling source and said medial plane,extruding food from said food source sub stantially symmetrically ofsaid medial plane to par tially form the elemental annular shape of saidannular food ring. extruding filling from said annular filling sourcesymmetrically of said medial plane to introduce a predetermined quantityof said filling into said partially formed annular shape which quantityof filling is substantially symmetrical in relation to the partiallyformed annular shape while continuously forming said annular food ring,and interrupting the extrusion of said filling from said filling sourceafter introducing said predetermined quantity of said filling into saidelemental annular shape while continuing the extrusion of said food fromsaid food source to complete the formation 1 l of said food ring.

8. A method for forming an annular food ring having an annulus offilling therein comprising the steps of providing a source of fillingextrudable through an annular extrusion-filling orifice, providing afood source radially inwardly and outwardly of, and above and below saidextrusion-filling orifice, commencing the extrusion of food from saidfood source to partially form the elemental shape of said annular foodring, thereafter commencing the extrusion of filling from saidextrusion-filling orifice to introduce said annulus of filling withinthe partially formed elemental shape of said annular food ring,interrupting the extrusion of said annuplane.

1. A METHOD FOR FORMING AN ANNULAR FOOD RING HAVING AN INTERNAL FILLINGCOMPRISING THE STEPS OF PARTIALLY FORMING THE ELEMENTAL ANNULAR SHAPE OFSAID ANNULAR FOOD RING WHICH PARTIALLY FORMED ELEMENTAL SHAPE ISSUBSTANTIALLY SYMMETRICAL IN RELATION TO A MEDIAL PLANE THEREOF,RADIALLY AND OUTWARDLY INTRODUCING A PREDETERMINED QUANITY OF FILLINGINTO SAID PARTIALLY FORMED ANNULAR SHAPE WHICH QUANTITY OF FILLING ISSUBTIALLY SYMMETRICAL IN RELATION TO THE PARTIALLY FORMED ANNULAR SHAPEAND THE MEDIAL PLANE THEREOF WHILE CONTINUOUSLY FORMING SAID ANNULARFOOD RING AND AFTER INTRODUCING SAID PREDETERMINED QUANTITY OF SAIDFILLING INTO SAID ELEMENTAL ANNULAR SHAPE DISCONTINUING THE INTRODUCTIONOF SAID FILLING AND CONTINUOUSLY COMPLETING FORMING SAID FOOD RING. 2.The method according to claim 1, wherein the forming of said annularfood ring is by extrusion.
 3. The method according to claim 2, whereinthe introduction of said filling is by extrusion.
 4. The methodaccording to claim 3, wherein said food ring is of dough.
 5. A methodfor forming an annular food ring having an annular filling thereincomprising the steps of providing an annular and outwardly directablefilling source oriented in relation to a predetermined medial plane,providing an annular and outwardly directable food source above andbelow said filling source and said medial plane, extruding food fromsaid food source outwardly and symmetrically of said medial plane topartially form the elemental annular shape of said annular food ring,extruding filling from said filling source outwardly and symmetricallyof said medial plane to introduce a predetermined quantity of saidfilling into said partially formed annular shape which quantity offilling is substantially symmetrical in relation to the partially formedannular shape while continuously forming said annular food ring, andinterrupting the extrusion of said filling from said filling sourceafter introducing said predetermined quantity of said filling into saidelemental annular shape while continuing the extrusion of said food fromsaid food source to complete the formation to said food ring.
 6. Amethod for forming an annular food ring having an internal fillingcomprising the steps of partially forming the elemental annular shape ofsaid annular food ring which partially formed elemental shape issubstantially symmetrical in relation to a medial plane thereof,introducing a predetermined quantity of filling into said partiallyformed annular shape which quantity of filling is substantiallysymmetrical in relation to the partially formed annular shape and themedial plane thereof while continuously forming said annular food ringand after introducing said predetermined quantity of said filling intosaid elemental annular shape discontinuing the introduction of saidfilling and continuously completing said food ring.
 7. A method forforming an annular food ring having an annular filling thereincomprising the steps of providing an annular filling source oriented inrelation to a predetermined medial plane, providing an annular foodsource above and below said filling source and said medial plane,extruding food from said food source substantially symmetrically of saidmedial plane to partially form the elemental annular shape of saidannular food ring, extruding filling from said annular filling sourcesymmetrically of said medial plane to introduce a predetermined quantityOf said filling into said partially formed annular shape which quantityof filling is substantially symmetrical in relation to the partiallyformed annular shape while continuously forming said annular food ring,and interrupting the extrusion of said filling from said filling sourceafter introducing said predetermined quantity of said filling into saidelemental annular shape while continuing the extrusion of said food fromsaid food source to complete the formation of said food ring.
 8. Amethod for forming an annular food ring having an annulus of fillingtherein comprising the steps of providing a source of filling extrudablethrough an annular extrusion-filling orifice, providing a food sourceradially inwardly and outwardly of, and above and below saidextrusion-filling orifice, commencing the extrusion of food from saidfood source to partially form the elemental shape of said annular foodring, thereafter commencing the extrusion of filling from saidextrusion-filling orifice to introduce said annulus of filling withinthe partially formed elemental shape of said annular food ring,interrupting the extrusion of said annulus of filling while continuouslyextruding food from said food source to complete the formation of saidfood ring and cutting off said food ring with said annulus of fillingtherein from said food source.
 9. A method for forming an annular foodring according to claim 8 wherein said annulus of filling is extrudedinto the elemental shape of said annular food ring in a planesubstantially medially thereof and the continued extrusion of food fromsaid food source completes said food ring in substantial symmetry inrelation to said plane.